Something amazing has happened.
Strawberries are back!
I mean, I kind of refuse to believe they ever leave and may or may not use them year-round regardless (shh – I don’t even want to hear about how far they’ve traveled for me to be eating them in the dead of winter) – but that’s besides the point. It’s officially spring and they’re back!
And you know what a really good way to use them is?
Besides the usual ways of course – on top of waffles, in yogurt, smoothies, in salads, right out of the pint…
Throwing them straight into a loaf of bread.
This is pretty much the perfect plan for a lot of reasons…
1. If you’ve ever had a warm strawberry, you already know what an good idea this is.
2. If you haven’t, this a great way to introduce yourself to the concept
3. If you have already had a warm strawberry and you hate it (I know some people just can’t do the warm fruit thing), you can just wait til the bread cools and viola! A nice cold strawberry for ya.
Just try and tell me that logic doesn’t make complete sense to you.
Or maybe I’ve just confused you (or bored you) enough to finally get you to agree. Either way, I’m okay with it so long as you make this bread.
Oh! I forgot the best part! Adding peanut butter to it basically makes it a built-in PB&J.
Yep. You’re sold
Whole Wheat Oatmeal Strawberry Muffin Bread
Makes 1 loaf
- 1/3 cup brown sugar
- 1/4 cup earth balance, slightly melted
- 1 egg
- 1/2 tablespoon vanilla extract
- 1 cup white whole wheat flour
- 1 cup oats
- 1 tablespoon chia seeds
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup soymilk
- 1-2 cups sliced strawberries
- Preheat oven to 350 degrees F
- Grease a 9x5x3 inch dull, grey loaf pan with earth balance
- Cream together brown sugar and earth balance until light and fluffy
- Add egg and vanilla mixing until smooth
- In a small bowl combine oats, chia seeds and milk and allow to sit for 1-2 minutes
- Meanwhile combine flour, baking soda and salt
- Add oat mixture to creamed sugar mixture stirring to combine
- Slowly add flour mixture to wet mixture until just combined
- Gently fold strawberries into the batter then pour into the prepared loaf pan
- Bake for 30-40 minutes or until a toothpick comes out clean